Add 4 tbsp of butter, 2 cleaned and sliced leeks and 1 medium diced onion to a large heavy-bottomed pot. Sautee on medium heat until onions become translucent and leeks soften. About 5-7 minutes. Be sure not to let the leeks and onions brown and reduce heat as needed.
Add 3 peeled and diced potatoes,1 tsp of fresh thyme and 4 cups of chicken broth. Simmer over medium heat for about 20 minutes or until potatoes are softened.
Remove from heat add 3/4 tsp of salt and 1/2 tsp of black pepper or to taste. Using a immersion blender carefully blend until smooth. Serve.
Vegan Option: Replace butter with olive oil and use vegetable broth instead of chicken brothVichyssoise Option: Cool completely and serve coldTopping Suggestions:
Sliced scallions or chives
Storage: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.